Receta Low Fat Parsnip And Butternut Squash Risotto With Herbs
Ingredientes
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Direcciones
- PANTRY: Use fresh herbs such as basil, mint, sage, chives, and or possibly parsley.
- Dry herbs also work well.
- Heat the oil in a heavy 4-qt pot over medium-high heat. Add in the onion and parsnips and cook, stirring till the onion begins to soften, 2 to 3 min. Be careful not to brown it. Stir in the rice to coat the grains with the oil and onion mix, and cook about 1 minute longer.
- Add in the wine and stir till it is mostly absorbed by the rice. Add in the broth, 1/2 c. at a time, stirring well after each addition. Wait till each addition is almost completely absorbed before adding the next 1/2 c.. Reserve 1/4 c. of the broth to add in at the end. After 10 min add in the squash.
- When the rice is tender but hard, about 10 min long, turn off the heat.
- Add in the remaining 1/4 c. broth, the herbs, cheese, salt and pepper to taste and stir well to combine with the rice.